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Chicken Taco Soup

Chicken Taco Soup
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Experience the comforting warmth of Chicken Taco Soup, a delightful and hearty dish that’s perfect for busy weeknights or casual gatherings. In just 35 minutes, you can create a creamy, flavorful broth infused with tender chicken, black beans, and sweet corn, all enhanced by the zesty notes of Rotel tomatoes. This one-pot wonder not only minimizes cleanup but also allows for endless customization with your favorite toppings like avocado, cheese, or crunchy tortilla strips. Packed with protein and fiber, this nutritious soup is sure to satisfy your cravings while being simple enough for even novice cooks to master.

Ingredients

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  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 3 cups chicken broth
  • 2 (10 ounce) cans Rotel diced tomatoes & green chilies
  • 1 (14 ounce) can black beans (drained & rinsed)
  • 1 (12 ounce) can corn (drained)
  • 1/2 red bell pepper (chopped)
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 8 ounces cream cheese (softened)
  • 2 cups cooked chicken (shredded)
  • Salt & pepper to taste

Instructions

  1. Heat olive oil in a soup pot over medium-high heat. Sauté chopped onion until translucent.
  2. Add chicken broth, Rotel tomatoes, black beans, corn, chopped bell pepper, and spices to the pot; stir well.
  3. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 5 minutes.
  4. Stir in cream cheese until fully melted into the soup.
  5. Add shredded chicken and cook for an additional 5–7 minutes until heated through.
  6. Season with salt and pepper to taste before serving hot.

Nutrition

Find it online: https://yayarecipes.com/chicken-taco-soup/